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    Home » Blog » Blog Tutorials

    Cream Cheese Frosting Recipe

    August 9, 2012 By Melissa Diamond 4 Comments

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    Cream Cheese Frosting-MyCakeSchool.com

     

     

    I love to use this as a frosting or filling in strawberry, chocolate, and spice cakes (just to name a few!). It's softer than most buttercreams and so when using it for an outer frosting, you may find that you need to thicken it a bit by either combining with vanilla buttercream, or simply adding additional powdered sugar. In the photo above, the cream cheese frosting was not altered, and was piped with a wilton 2D tip. (Strawberry cake!)

    Enjoy the recipe!
    1 8oz package cream cheese, ( 226 grams)  Use cold from the refrigerator, cut into pieces
    1 stick butter, slightly softened - 113 grams
    4 cups confectioner's sugar, 460 grams
    1 teaspoon vanilla, 4 grams
    Mix the butter, cream cheese and vanilla at medium speed. Add confectioner's sugar. Blend until smooth. Sometimes the consistency varies a little with the weather...add a little more sugar if you need to.

     

    Double Batch-
    Two 8 oz packages cream cheese (452 grams) Use cold  from the refrigerator, just into pieces
    1 ½ sticks butter slightly softened (169 grams)
    8c. confectioner's sugar (920 grams)
    2 teaspoon vanilla ( 8 grams)
    Blend as above
    This frosting should be refrigerated.

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    1. JOAN HUMES February 15, 2015 at 4:07 am

      Hi Melissa! Can I use meringue powder and how much to stabilize this recipe. Maybe you may have another option, or is it necessary to include a stabilizer?

      Reply
    2. BeBe February 15, 2015 at 3:53 pm

      Hi Joan, I do not use meringue powder in the recipe, but it would be fine to do so if you would like a bit firmer frosting. I would use 2 teaspoons meringue powder per 8 ounces of cream cheese.

      Reply
    3. Teena April 30, 2016 at 1:38 pm

      Do you use a double batch or a single batch for your carrot cake?

      Reply
    4. BeBe April 30, 2016 at 2:54 pm

      Hi Teena, For the 3 layer carrot cake with the piping I doubled the recipe.

      Reply

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